How to Sear Salmon
A quick method for searing and finishing salmon in the oven to get a golden crust and moist interior.
Servings: 2 servings
Ingredients
- boneless salmon fillets (skin off or skin on) up to 4 per batch, adjust size to skillet
- 2 tablespoons olive oil or avocado oil
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). If time allows, let the salmon sit at room temperature for a few minutes for even cooking.
- Pat the salmon dry with paper towels and season both sides generously with salt and pepper.
- Place an oven-safe skillet over medium-high heat for 3–4 minutes, until drops of water sizzle and bead on the surface.
- Add 2 tablespoons oil to the hot skillet and swirl to coat. The oil may begin to smoke lightly.
- Gently place the salmon fillets in the skillet, meat side down, without crowding; if using skin-on fillets, place them skin side up so the meat contacts the pan.
- Increase the heat to high and sear the fillets undisturbed for 2–3 minutes, until a golden brown crust forms at the edge where the fish touches the pan.
- Do not flip the fillets; transfer the skillet to the preheated oven and roast for 6–10 minutes depending on thickness and desired doneness (about 7–8 minutes for a 1-inch-thick fillet).
- Carefully remove the hot skillet from the oven with an oven mitt, then lift the fillets out with tongs or a fish spatula, plating them crust-side up.
- Serve immediately; note that the fillets will continue to cook if left in the hot skillet.
Equipment
- oven-safe skillet (cast iron or PFOA-free nonstick) with metal handle
- tongs or fish spatula
- Measuring spoons
Notes
- Use a heavy, oven-safe skillet for best crust.
- Avocado oil is a higher smoke point alternative.
- Do not crowd the pan to ensure proper searing.
- Cooking time varies with fillet thickness.
- Letting fish rest briefly at room temperature helps even cooking.